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Ingredients
- 1/4 c. minced onion
- 1 clove garlic, chopped
- 1 tbsp. vegetable oil
- 1 1/2 teaspoon cornstarch
- 1/4 c. chicken broth
- 1 c. cooked shredded chicken
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tbsp. minced green chiles
- 6 (6 inch) corn tortillas
- Vegetable oil
- Guacamole
Directions
- Saute/fry onion and garlic in 1 Tbsp. oil in a skillet till tender. Set aside.
- Combine cornstarch and chicken broth; add in cornstarch mix, chicken, and next 3 ingredients to onion mix. Cook over medium heat, stirring constantly, till mix thickens. Set aside.
- Fry tortillas, one at a time, in 1/4 inch warm 375 degree oil about 5 seconds on each side or possibly just till softened. Drain on paper towels. Spread about 2 Tbsp. chicken mix in center of each tortilla. Roll up each tortilla tightly, and secure with a wooden pick.
- Heat oil in skillet. Add in flautas, and brown on all sides over high heat, 375 degrees. Drain on paper towels. Serve with guacamole. Yield: 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 153g | |
| Recipe makes 4 servings | |
| Calories 279 | |
| Calories from Fat 141 | 51% |
| Total Fat 16.16g | 20% |
| Saturated Fat 2.98g | 12% |
| Trans Fat 0.09g | |
| Cholesterol 30mg | 10% |
| Sodium 382mg | 16% |
| Potassium 370mg | 11% |
| Total Carbs 24.47g | 7% |
| Dietary Fiber 5.5g | 18% |
| Sugars 1.01g | 1% |
| Protein 10.99g | 18% |
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